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These easy sweet potato muffins with chocolate chips are so incredibly easy to make and are perfect for breakfast or a quick snack. They are made with simple ingredients and coconut flour to make them completely nut-free, gluten-free, dairy-free, and paleo!
Why You’ll Love These Sweet Potato Muffins
Recently, I’ve been getting several requests for nut-free baking recipes from my readers. I totally get it. It’s really hard to find desserts or baked goods that are grain-free and nut-free at the same time. I think it’s because almond flour is very easy to work with in paleo baking, so you’ll find it often in recipes.
Well, I got to work as soon as I heard this feedback and I decided to make these Paleo Sweet Potato Muffins that are completely nut-free and so delicious!
For this healthy muffin recipe, make sure not to substitute with yams. Some think that they are the same, but a true yam is starchier and not as sweet. It’s more like a potato than a sweet potato. It might work in this recipe, but the flavor will be off. So make sure to use sweet potatoes!
Hope you love these delicious and fluffy muffins. It’s such a great way to use up leftover sweet potatoes and these muffins can be enjoyed any time of the day!
Ingredient Notes
- mashed sweet potatoes: If you have raw, fresh sweet potatoes and want to cook them fast, just boil them whole for 20 minutes. Cool, peel, then mash. Canned sweet potato puree will work in a pinch– just make sure it has no added sugar or other additives.
- eggs
- pure maple syrup: Honey will also work!
- coconut oil
- vanilla extract
- coconut flour: Almond flour, oat flour, wheat flour, or any other flour won’t work for this recipe. Coconut flour acts very differently from most flours.
- ground cinnamon
- baking soda
- sea salt
- dairy-free chocolate chips: These paleo chocolate chips are great for baking!
How to Make Sweet Potato Muffins
This is an easy and yummy chocolate chip sweet potato muffin recipe made with coconut flour and mashed sweet potatoes. The moisture and the natural sweetness of the sweet potatoes provide such a wonderful texture and flavor to these healthy nut-free muffins. The crunchiness of the chocolate chips pairs perfectly with the moist and fluffiness of the muffins, so I recommend that you don’t skip out on them!
Step-by-Step Instructions
These sweet potato muffins are incredibly easy to make. All it takes is mixing all the batter ingredients together, then baking in the muffin tin.
Step 1: Preheat oven to 400 degrees F and line a 6-cup muffin tin with non-stick muffin liners. In a large mixing bowl, add the wet ingredients: mashed sweet potato, eggs, maple syrup, coconut oil, and vanilla extract. Stir together until smooth.
Step 2: Add the dry ingredients: coconut flour, cinnamon, baking soda, and sea salt. Whisk in the large bowl until the muffin batter is smooth.
Step 3: Stir in chocolate chips. If you want chocolate chips on top of the muffins, only stir in 1/4 cup to the batter. Use the other 1/4 cup to sprinkle on top of the muffins before baking.
Step 4: Evenly divide the batter into the prepared muffin tin. Bake for 15-20 minutes until a toothpick inserted into the center comes out clean.
Step 5: Cool on a wire rack for 10 minutes at room temperature before enjoying. *For sweeter muffins add 2 tbsp of coconut sugar to the batter OR sprinkle each muffin with coconut sugar after you bake them.
They really are such easy and healthy nut-free muffins that make a hearty and yummy breakfast or a snack. They keep really well in the refrigerator too!
Expert Tips
- If you don’t have mashed sweet potatoes on hand, the quickest way to cook them is to boil them whole in water for about 20 minutes. Cool, peel, and mash with a fork to use in this sweet potato muffin recipe. You’ll probably only need one large sweet potato for this recipe, depending on the size.
- Make sure to use non-stick muffin liners so they peel off easily without sticking. You can also generously grease the muffin pan with coconut oil if you don’t have liners on hand.
- I wouldn’t recommend any substitution for coconut flour. Coconut flour works very differently and is much more absorbent than other grain-free flour.
- These healthy nut-free muffins aren’t too sweet, but if you prefer them sweeter, you can add 2 tbsp of coconut sugar to the batter or top the muffins with it after you pull them out of the oven.
- If you want chocolate chips on top of the muffins, only mix half of the chips into the batter and use the other half to top the muffins before baking.
- It might seem like you have too much batter, but it will rise just enough that you have 6 round muffins with a delightful fluffy texture. I’ve made this recipe several times and the batter has never overflowed out of the muffin cups.
- To make mini muffins, grease your mini muffin pan, then scoop the batter into each muffin cup. Bake for 10-12 minutes at 400 degrees F.
- While I did not test flax eggs in this recipe, it should work if you want to make vegan muffins. Swap the 3 large eggs for 3 flax eggs.
- I don’t recommend using yams for this recipe, as they will yield a starchier, more potato-y flavor. Make sure to choose sweet potatoes.
Storage Tips
You can store the leftovers in an airtight container in the fridge for up to a week. They are delicious cold, and even better toasted for a few minutes in the oven!
More Delicious Recipes
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Healthy Sweet Potato Muffins (with Chocolate Chips)
Video
Ingredients
- 2/3 cup mashed sweet potatoes*
- 3 eggs
- 1/4 cup maple syrup
- 3 tbsp coconut oil, or ghee, melted
- 1 tsp vanilla extract
- 1/3 cup coconut flour
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 1/2 cup dairy free chocolate chips
Instructions
- Preheat oven to 400 degrees F and line a 6-cup muffin tin with non-stick muffin liners.
- In a large mixing bowl, add mashed sweet potatoes, eggs, maple syrup, coconut oil, and vanilla extract. Stir together until smooth.
- Add coconut flour, cinnamon, baking soda, and sea salt. Whisk until the batter is smooth.
- Stir in chocolate chips. If you want chocolate chips on top of the muffins, only stir in 1/4 cup to the batter. Use the other 1/4 cup to sprinkle on top of the muffins before baking.
- Evenly divide the batter into the prepared muffin tin.
- Bake for 15-20 minute until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes before enjoying.
- *For sweeter muffins add 2 tbsp of coconut sugar to the batter OR sprinkle each muffin with coconut sugar after you bake them.
Notes
Expert Tips
-
- If you don’t have mashed sweet potatoes on hand, the quickest way to cook them is to boil them whole in water for about 20 minutes. Cool, peel, and mash with a fork to use in this sweet potato muffin recipe. You’ll probably only need one large sweet potato for this recipe, depending on the size.
-
- Make sure to use non-stick muffin liners so they peel off easily without sticking. You can also generously grease the muffin pan with coconut oil if you don’t have liners on hand.
-
- I wouldn’t recommend any substitution for coconut flour. Coconut flour works very differently and is much more absorbent than other grain-free flour.
-
- These healthy nut-free muffins aren’t too sweet, but if you prefer them sweeter, you can add 2 tbsp of coconut sugar to the batter or top the muffins with it after you pull them out of the oven.
-
- If you want chocolate chips on top of the muffins, only mix half of the chips into the batter and use the other half to top the muffins before baking.
-
- It might seem like you have too much batter, but it will rise just enough that you have 6 round muffins with a delightful fluffy texture. I’ve made this recipe several times and the batter has never overflowed out of the muffin cups.
-
- To make mini muffins, grease your mini muffin pan, then scoop the batter into each muffin cup. Bake for 10-12 minutes at 400 degrees F.
-
- While I did not test flax eggs in this recipe, it should work if you want to make vegan muffins. Swap the 3 large eggs for 3 flax eggs.
-
- I don’t recommend using yams for this recipe, as they will yield a starchier, more potato-y flavor. Make sure to choose sweet potatoes.
Storage Tips
- You can store the leftovers in an airtight container in the fridge for up to a week. They are delicious cold, and even better toasted for a few minutes in the oven!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is a go to recipe for me. I don’t know how many times I’ve made it. I double the recipe and get 18 muffins (using my Grandmother’s 12 muffin tin with liners). I have made the recipe as is. It’s much better than many coconut flour recipes because I tend to think other recipes I’ve made have a texture that’s too spongy. I love the fact that you put enough cinnamon in (I usually increase it and I’m s big fan of Saigon cinnamon.) I also always sub avocado oil for coconut oil and it’s always worked no matter the recipe. Sometimes I reduce the coconut flour by 2 T and sub 2 T of tigernut flour with great results (naturally sweet, high in fiber and a bit of caramel flavor). And I use Lily’s dark chocolate baking chips and sometimes the salted caramel chips. I always have some of these in my freezer. I usually have cooked sweet potatoes on hand (I make them in my instant pot). Thanks for this great recipe that helps me with “sweet” cravings. I’ve also given these to friends and everyone always loves them!!
Thank you so much for listing out some of the substitutions, and I’m so glad these worked with small modifications. I appreciate you leaving a review!!
So good, so clean, and so easy!
Thanks so much!! So glad you enjoyed it.
These are lovely! Love the texture and that fact they are not over the top sweet. Very easy to whip up, especially since i already had roasted sweet potatoes on hand! Thanks Jean!
These turned out wonderfully. I substituted the coconut flour for oat flour, and cooked them for about 23 mins.
So glad the substitution worked out!!
These muffins are so incredibly good!!! We absolutely love them at my house! When you suffer from food intolerances, it’s so helpful to have alternative recipes the whole family loves! Do you know if they freeze well??
Thanks so much, Gina! Yes – they should freeze just fine.
These were a hit with my family!
I’m so glad you enjoyed it!! <3
I’m wondering if you could use pumpkin instead of sweet potatoes??? Honey instead of molasses???
You definitely can use pumpkin and it’ll work. I think you meant honey instead of maple syrup, and yes, that’ll work as well!
These were amazing!!!! I used sweet potato purée and added shredded coconut, came out wonderful. Now I’m going to use pumpkin instead of sweet potato on my next batch! Thank you 🙂
Yay! I’ve tried with pumpkin and it’s delicious. Hope you enjoy!!
These came out great! I used white sweet potato. I subbed in one Bob’s Red Mill substitute egg plus two real eggs because I’m just trying to limit my eggs for autoimmune reasons. I also halved the maple syrup and doubled the salt, but I admit it would be best with the full 1/4 cup maple syrup. Next time I will double this recipe because I want 12 muffins! 😃
Amazing! I’m so glad it worked out with the subs. Thank you so much for leaving a review!